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KMID : 0351619740150020187
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Kyungpook Medical Journal
1974 Volume.15 No. 2 p.187 ~ p.194
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Studies on Principal Characteristics of Vibrio Parahaemolyticus
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Abstract
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Since the discovery of Vibrio parahaemolyticus as a cause of food poisoning outbreak in Japan, morphological, biochemical, and immunological characteristics were extensively studied. Even with numerous reports on the organism, there remin some controversial characteristics to be determined more precisely and in details. These are halophilism, decarboxylase reaction, acid tolerance, and the survival of organisms in media at different temperatures. The author studied some principal characteristics, and the following results were obtained.
Even though it is believed that V. parahaemolyticus does not grow in the presence of 10% NaCl, the results in this study revealed that 35% of strains identified as V. parahaemolyticus showed moderate or scanty growth in the presence of 10% NaCl, and there was no difference in the halophilism between strains of human and marine origins. This organism grew well in 0.5% NaCl, but was sterilized rapidly in 0.1% NaCl, and these results suggest that washing of contaminated food materials with tap water would eliminate this organism rapidly.
This organism was reported to have ornithine decarboxylase reaction, but considerably large proportions of strains identified by the other characseristics did not show the reaction.
V. parahaemolyticus could not prepagate at pH 5.2. Some strains grew at pH 5.3 and some others at pH 5.4 after 24 hours of incubation. The growth of some strains was accelerated at pH 7.3 and 7.4 after 48 hours of incubation. The enteric bacteria could grow at pH 5.0. V. cholerae showed the same level of acid tolerance as V. parahaemolyticus.
This organism grew well in fluid media, and no difference was noted in the growth between strains of marine and human origins. The survival in 3% NaCl differed by the strians tested. Among four strains tested. one strain of human origin survived for more than 40 days at 37℃, while sterilized rapidly at 20℃ or below. One marine strain survived longer than the other strains at 20℃ or below, but sterilized rapidly at 37℃.
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